New York Times article here: http://www.nytimes.com/2011/03/06/mag...
Has anyone else tried these vegetable soups? The creamy ones looked great, but I found that I had to add/substitute a lot to make them taste rich and savory. I substituted sour cream or Salvadoran cream (better!) for Greek yogurt. Adding cheese (smoked Gouda was great) gave it a heartier flavor, too. It also definitely needed a few cubes of bouillon for flavor, and adding extra garlic didn't hurt. It was best with crushed tomatoes or spinach. There's really nothing a hand blender can't do.
Maybe I'm just too into cheesy-tasting soups, and Bittman probably didn't want to kill his readers with calories. I have to say, the food photography in the article is some of the best I've ever seen...
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